layered broccoli-rice casserole...(no canned soup)
(1 rating)
I am not a big fan of cooking with soup in a can, so I searched everywhere to find a broccoli casserole that did not contain soup. I found this site by Paula and it was exactly what I was looking for. I made this and it is so delicious. You can also use the chopped frozen broccoli.
(1 rating)
yield
8 or 10
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For layered broccoli-rice casserole...(no canned soup)
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4 c(10 ounces) fresh broccoli florets and stems, chopped (stems should be very finely chopped)
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1/2lemon
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1/2 cchopped onions
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1 clovegarlic minced
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1celery stalk, chopped
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2 Tbspbutter
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1 cmushrooms, sliced
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1 Tbspflour
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12 ozcan regular evaporated milk
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1/2 tspsalt
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1/8 tspwhite pepper
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2 ccheddar cheese, shredded
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1, 1/4 crice, cooked
How To Make layered broccoli-rice casserole...(no canned soup)
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1First: Steam (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
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2Second: Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute' until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1, 1/2 cup cheese and stir to melt. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
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3Third: Combine broccoli, rice, and cheese sauce. Turn into 1, 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese.
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4Bake at 350 degrees F until bubbly. I usually cook for 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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